- 3 to 4 medium potatoes (aloo) or 250 grams
- Enough water for boiling potatoes
- 1 tbsp Koh Dehydrated green chilies
- 1.5 teaspoon cumin (jeera)
- ¼ to ½ teaspoon lemon juice
- ½ to 2/3 tablespoon peanut oil or ghee
- salt as required
In a pan or small kadai/wok heat 1/2 tbsp peanut oil or ghee. Since this is fasting food, I have used peanut oil.
When not making for fasting you can use any oil. On a low flame, add 1.5 tsp cumin seeds and allow them to splutter and change their color.
Then add 1 or 2 green chilies, chopped. Saute for a minute.
Next add the chopped potatoes. Stir very well.
Then add salt as required. Stir again.
Add 3 tbsp chopped coriander leaves. Some families don't coriander during navratri fasting. If you don't eat then skip adding coriander. Check this post on navratri fasting rules.
Stir and saute for a minute.
Lastly switch off the flame and add 1/4 to 1/2 tsp of lemon juice. Add as per your taste. Stir very well. You can also add dry mango powder (amchur) or dry pomegranate seeds powder (anardana powder) instead of lemon juice.
Serve vrat ke jeera aloo with rajgira pooris or rajgira parathas accompanied with plain curd.
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